Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 4425 | 2021-12-04 08:26:35 | 111.86 | 98% |
| 782 | 2017-02-08 20:11:56 | 89.26 | 92% |
| 299 | 2017-01-13 16:38:02 | 95.20 | 94% |